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Clam Broth
From The Times cook book, no. 2, 1905
Serves 4
Some like milk added before taking it.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
103Calories
18 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein18 g
Carbohydrates4.3 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol36 mg
Sodium3153 mg
Potassium58 mg
Calcium55 mg
Iron2 mg
Magnesium25 mg
Phosphorus238 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A108 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline78 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 38. The excerpt below is the record exactly as published.
CLAM BROTH. Mrs. Ira R. Dea- con, 503 W. Twenty-seventh street.— Especially recommended by doctors on account of the amount of albumen the clam contains, thus rendering the broth very nutritious. Take best quality of Long Island clams, cut by hand in small pieces, and cook thoroughly, in salted water. If ' large ones are used, one dozen to quart of water
Cook this with the app: pantry check, scaling, and the assistant.